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Archive for the ‘Lee Bailey’ Category

Lee Bailey is the author of several cookbooks that I have read. Every recipe of his that I have tried, we have enjoyed very much. I furnished one of his recently, Honey Custard with Gingersnap Crumbs. Here is a tasty entree that would go well with that dessert. I would probably serve some type of potato casserole and broccoli with this.

This is a quick-fix dish, probably only takes fifteen to twenty minutes, if you practice “mis en place”, and have everything pre-cut and measured before actually starting to cook.

Pan-Fried Pork Medallions with Rosemary Scallion Sauce

Serves 6

1/2 c. flour
1/4 t. salt
1/4 t. pepper, white or black

2 lb. boneless pork loin, sliced in 1/4″ slices, and pounded slightly
2 T. olive oil, maybe a little more
1 1/4 c. chicken broth
1/4 c. white wine
1 T. white wine vinegar
2-3 med. scallions, thinly sliced
1 T. each, minced fresh parsley and rosemary
2 T. butter
1/2 t. pepper

1. Heat oil in large skillet. Mix the flour, salt and 1/4 t. pepper together in a shallow plate. Dredge the pork in the flour mixture. Fry meat in batches, 3 minutes per side, until the bottom edges begin to brown. Don’t overcrowd the skillet. Add oil by the teaspoon if necessary. Transfer pork to a platter.

2. Deglaze the pan with wine, scraping up any browned bits on the bottom of the skillet. Add the broth and vinegar. Add scallions and herbs. Boil to reduce the sauce and thicken it slightly, about 5 minutes. Return the pork to the skillet to rewarm, about 3-5 minutes on medium heat.

3. Swirl the 2 T. butter into the sauce and stir in the remaining pepper.

4. Serve the pork with the sauce.

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Of all the canned goods I buy, I’ll wager that I buy more cans of chicken broth than any other. I sometimes make my own broth, if I am cooking lots of chicken parts for chicken salad, or another recipe calling for cooked chicken pieces. If I roast a chicken, which I do more in the winter than the summer, I will boil the carcass for broth. When I do, I usually make something that uses it all within the next day or two and rarely have any left to freeze. Therefore, I seldom have good homemade broth on hand when a recipe calls for a half-cup or more.

I usually buy Swansons, low-sodium, low-fat chicken broth, both in the 14 oz. can and the quart box. I have found, however, a brand called Pacific Natural Foods that makes a 4-pack of one cup packages, just right for those “add one cup broth” recipes. Although not particularly low in sodium, I can usually adjust for that by reducing the amount of salt called for in the rest of the ingredients. It is much better than using as 14-oz can and wasting the leftovers, usually by forgetting the remainder hiding in the back of the refrigerator. Somehow, I seldom remember to freeze that little bit of broth, or, if I do freeze it, it gets lost in the depths of the freezer, only to be confused later with that little baggie of lemon or lime juice I wanted to save. If I was a wise cook, and I never thought I was, I would roast an inexpensive chicken, once a week, get two meals from it right away, then make good broth with the remains, freeze or use it during the week in other recipes. sounds like a New Year’s resolution to me.

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There is something exquisitely comforting about custard, in all its forms. Puddings, flans, cream pies, creme brulees. Whether warm or cold, the creamy softness feels as good as it tastes. Creme brulee, with its crispy top as a foil for the smooth filling, is an especially pleasant dessert.

Here is another custard dessert with a surprise topping. Unlike creme brulee, that is cooked in two steps, this one requires only one. In fact, it is baked upside down, the topping revealed when the dish is inverted on a dessert plate. By the way, this is an excellent dessert to serve to guests because it must be prepared at least 5 hours in advance.

Here’s the recipe: (from an old Food and Wine magazine or cookbook, the recipe by Lee Bailey.)

Serves 6
1-2 T. butter
1/4 c. plus 2 T. honey
12 gingersnaps (broken into fine crumbs)*
1/2 t. salt
1/2 t. vanilla
4 eggs
1/4 c. sugar, plus 2 T.
2 1/2 c. milk

1. Preheat oven to 350 degrees. Generously butter (6) half-cup custard cups. Spoon 1 T. honey in the bottom of each. Sprinkle the gingersnap crumbs evenly over the honey. Place in 9 x 13 baking pan.

2. Whisk eggs. Whisk in sugar, salt and vanilla. Stir in milk to blend thoroughly and dissolve most of the sugar. Strain into cups. Fill almost to the brims. (The gingernsap crumbs will rise to the surface.) Pour hot water into the pan to reach halfway up the sides of the custard cups.

3. Bake 30-45 minutes, until a knife inserted in the center of the custards comes out clean. Let cool in the pan with water. Then refrigerate at least 4 hours.

4. Run a knife around the edge of the custards and invert onto a dessert plates, coating the custards with the liquid in the bottom of each cup.

* I put the broken gingersnaps into a plastic freezer bag and roll the bag with my rolling pin to make the crumbs. You could use a processor if you want.

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